Baking & Prep

Bake up your favorite cake recipe — you'll need two round layers. Once the cake has cooled, use a serrated knife to level off the tops of each round.

Next, make one large batch of buttercream. Beat the butter for a few minutes on medium speed, preferably using a stand mixer with the paddle attachment. On slow speed, gradually add the confectioners' sugar 1 to 2 cups at a time, allowing each batch of sugar to incorporate with the butter before adding the next. (Use less confectioners' sugar for a slightly more buttery, looser frosting, or more confectioners' sugar for a slightly sweeter, stiffer frosting.) Increase the speed to medium and add the cream and salt. Beat for an additional 3 minutes.

From here, divide and flavor the buttercream according to the below:

Chocolate Buttercream: Add roughly 2 ½ cups of the buttercream into a bowl with 1 tablespoon of cocoa powder. Stir to combine, then set aside.

Dark Chocolate Buttercream: Add roughly 2 cups of the buttercream into a bowl with 1 tablespoon of dark cocoa powder. Stir to combine, then transfer to a plastic piping bag and close the bag with a rubber band. Use scissors to cut off a small opening at the tip.

Black Frosting: Add ½ cup of the buttercream into a bowl and color it with black food coloring. Insert a small round tip into a plastic piping bag, then fill it with the black frosting. Use a rubber band to close.

White Frosting: Insert a small round tip into a plastic piping bag and fill it with ¼ cup of the remaining white buttercream.

Additionally, you will need: an offset spatula, fork, 1 large black gumball, and 2 packs of chocolate Pocky sticks.

Assembly: Step 1

Place the first cake round on a serving plate and frost with the lighter chocolate buttercream frosting. Layer the second cake round on top of the first.

Assembly: Step 2

Use a serrated knife to cut off the sides, cutting about one-fifth off from each side. Make two additional cuts to the front of the rectangular shape (the body) to create a triangular shape for the nose. Set all of your cake scraps aside in a bowl.

Assembly: Step 3

Frost the top of the main cake, and position the two rounded pieces atop with the flat edge facing down, adding a light layer of frosting in between the two top pieces. Use a serrated knife to carve off any overhanging pieces of cake in the back, and then add a light layer of frosting onto the entire cake.

Assembly: Step 4

Add 1 spoonful of frosting into the bowl of cake scraps. Break down the mixture with your hands until the mixture is pliable and able to be molded without crumbling.

Assembly: Step 5

Mold the mixture onto each side of the cake to complete the rounded shape of your hedgehog.

Assembly: Step 6

Once the shape looks good, add another coat of frosting around the cake. Place the cake in the refrigerator for 10-15 minutes to allow the frosting to set.

Decorating: Step 1

Outline a heart shape around the face using the bag of dark chocolate frosting. Pipe the frosting onto the back of the cake behind the outline, using long strokes across the rounded top and in the back. Use a spatula to smooth the frosting. Use a fork to add texture to the back for the fur.

Decorating: Step 2

Next, break apart the Pocky sticks into short pieces for the quills.

Decorating: Step 3

Insert the pieces into the back of the hedgehog.

Decorating: Step 4

For the face, pipe on the eyes with white frosting. With the black frosting, pipe on eyebrows, a smile, pupils, and a small dollop to the nose before positioning the gumball in place.